When I say rookie, I mean it! I've never done anything other than a box of cake mix topped with icing from a can.
For my son's 3rd birthday coming up this summer, I want to do the Wilton Blue's Clues cake. I've printed out the directions (and am bidding on a pan), but need some basic pointers. I really want to get this right!
Are there any typical beginner mistakes that you can help me prevent? I really don't know much about baking in general, so don't feel like any suggestions will insult my intelligence!
Thanks in advance!
The first mistake I made was not reading the directions. I did not know that there were number you were to follow. I color my icing a day or 2 before I'm ready to use it. That way all I'm doing is decorating. Make sure you have more than 1 star tip. Good Luck!
Are you planning to use cake mix or from scratch? There is nothing wrong with using a cake mix if that is what you are comfortable with. As for the decorating - I would suggest a multi star tip as it will make the decorating time go faster. You will also want to get some colors designed for cake decorating. CC sells some good colors. Useing Wilton's spray on cake release works wonders on getting the cake to come out of the pan.
I recommend that you don't flour the cake pan. I've done "grease only" for over 25 years and the cakes rise higher and come out of the pan better. You can also buy a product from Wilton called "Cake Release" or a product from CK called "Pan Grease". Both should be available in your local cake shop. There are also some recipes on CC to make your own.
Learning to get your buttercream icing the right consistency will be something you will pick up as you go. If it's too thin, it won't stay on the cake very well, and if it's too thick it won't stick on the cake to start with (if decorating with the star tip, especially) AND it will really cramp your hand when working it from the decorating bag. I dont' work with fondant but if/when you venture into that material, there are LOTS of experts on this site who will be very happy to help you with the ins and outs of working with it. 
As you start buying your decorating tips, get duplicates of star tips, writing tips, rose making or ribbon tips. Sometimes you will use two different colors icing with the same tip and having 2 of the same tips will be a great advantage.
Most of all, don't stress. You are about to embark on a very addicting hobby and this site is even more addicting than that! Enjoy it and have fun! We're all here to support and help you with your questions and cheer you on with your successes!
Welcome to Cake Central. Yes, there are some definite tips. Off the top of my head, here's what I have:
- Make a light colored cake (if the birthday boy doesn't have his heart set on Chocolate). Spots missing icing are less noticeable when it is not a chocolate cake
- Practice doing your stars ahead of time. If you make your own frosting (Which I recommend) you want the frosting soft enough that you're not really straining when using the piping bag, but not so soft that the stars lose their definition
- Try making your own frosting. You'll be surprised how easy it is, and it is so much better to work with.
- If possible, consider taking the Wilton I class. You will learn TONS.
- Get a cardboard to go under your cake (from a craft store and cover it with Wilton foil or aluminum foil. You tape the stuff to the board on the underside. You can also cut the board to the shape of the pan to make it look really nice. To do that, tun the pan over on the board and trace the outline. Then just cut a little bit bigger (1/2") than your trace line.
- Mix your colors a day or two before you plan to use them. Colors can change as they sit. Store colored (and all) frosting in the refrigerator.
- To make small smooth areas (like eyes, mouth, etc), just pipe in what you need with a round tip, then dip your finger in some cornstarch and press down to flatten the area. You will probably have to dip your finger many times in the cornstarch
- Do the outlines with tip#5 (personal preference), then fill with stars, then you may want to re-outline parts so they stand out.
- When doing stars, make sure you rotate your stars just slightly so they interlock better.
I know that seems like a lot, but I hope it helps and doesn't overwhelm you!
Good luck!
Ellen
Welcome to CC!!! This is the BEST place and I know I am a better decortor! I think the Wilton pans are a great way to start out! First off, what kind of icing are you going to use? Frostings from the can don't work too well with the tips so I would suggest making some from stratch! I may sound scary but it really not that hard. I would suggest looking in the recipe section. I always use decorators icing or a buttercream. I also never fill my character cakes, I can't do it with out it falling apart but I know people that do! Also if you are looking for a way to enhance a mix, you might want to do a cake extender. There are great ideas in different forums so just search for cake extender. Also I HIGHLY recomend using something like bakers joy, you can find it next to Pam! Cakes come out of the pan perfectly!! I think you will do great and just post any questions you have, there are so MANY creative and helpful people on this site! I can't wait to see the pictures!
Lisa
The first time I did one of those cakes, I kept it in the refrig. because it took quite a while to finish, and then i wanted to keep it overnight before party. It was large, so couldn't cover it. It dried out in refrig.
After Pastry Chef school, I realized it was because the refrig. is very drying to cake. I would suggest making a simple syrup (1/2c. sugar, 1/2 c. water, bring to boil, cool. Then apply with pastry brush to cooled cake) before doing any decorating. THEN when done. put it in freezer. And take it out 4 hours before party to thaw. It will be nice and moist.
Just my 2 cents!
And, have multiple tips of same numbers, so you don't have to keep changing for different colors.
Wow, lots of good info already......
Personally, I LOVE using the 'extender' recipe here in the recipe section. It makes more cake but also makes it super moist and yummy! With the leftover batter you can make some cupcakes.
I had always just used box mixes untill I used that recipe...thats all I use now...its sooooo good!!!!!
Have fun!!!!!!!!!!!
Wow, thank you for all the great advice! How nice of you all to share so much of your experience with someone who's never been here before.
I'm taking all the tips down. I'm sure I'll be back with more questions as I start buying the supplies and getting ready to make the practice cake.
Thanks again!
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